Arborio Rice Frittata Recipe - The Washington Post

August 2024 · 2 minute read
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Here, freshly cooked risotto rice adds tender heft to a quick, inexpensive and easy eggs-for-dinner dish.

You can use leftover cooked rice for this, of course, but the texture won't be quite the same. It will cut the cooking time considerably.

Serve with a salad of bitter greens.

Click here to see step-by-step photos for this recipe.

Based on a recipe at the Independent.com.

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Ingredients

measuring cup

Servings: 2-3

Directions

  • Step 1

    Place the rice in a medium saucepan. Add a generous pinch of salt and enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then reduce the heat to medium; cook for 15 minutes or just until the rice is tender and plumped. Drain through a fine-mesh strainer, discarding the cooking water.

  • Step 2

    Meanwhile, use a fork to whisk the eggs in a liquid measuring cup. Mince the shallot.

  • Step 3

    Melt the butter in an 8-inch nonstick skillet over medium heat. Stir in the shallot and cook for about 2 minutes, until softened but not browned. Add the just-cooked rice, spreading it to cover the bottom of the pan. Pour the eggs evenly over the rice. Cook just until they begin to firm up around the edges. Season lightly with salt and a generous amount of pepper.

  • Step 4

    Cover and cook for 8 to 10 minutes, or until the eggy surface has set. Watch closely so you don’t overcook; the frittata should look light and fluffy.

  • Step 5

    Sprinkle lightly with the paprika. Cut into wide wedges and serve right away, with a drizzle of hot sauce or Sriracha, if desired.

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    Nutritional Facts

    Per serving (based on 3)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Based on a recipe at the Independent.com.

    Tested by Bonnie S. Benwick.

    Published January 8, 2019

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